Status of Valuable Components from Pangasius: A Review

Karakteristik Fisik-Kimia Gelatin dari Kulit Ikan Patin, Ikan Nila, dan Ikan Tuna

“…Hasil samping industri perikanan tersebut seperti kulit, kepala, dan tulang tidak dimanfaatkan secara optimal (Rathod et al, 2018). Hal tersebut didukung dari data nilai ekspor Tuna, Tongkol, Cakalang (TTC) pada periode triwulan I tahun 2019 mengalami kenaikan sebesar 13.5 % dari Physical-Chemical Characteristics of Gelatin from the Skins of Patin, Tilapia, and Tuna Fish (KKP, 2019).…”

Quality Changes during Frozen Storage of Hot Smoked Fillets and Spreads Processed from Indian Mackerel (Rastrelliger kanagurta) and Pangasius (Pangasius hypophthalmus) Fish

“…According to social and cultural developments, a variety of creative value-added ready-to-eat, "convenient" fish products are made, and their demand grows (Rathod & Pagarkar, 2013). By using various processing techniques like the smoking process, or adding specialized ingredients like fish spread products, one can add value to fish products by enhancing their organoleptic qualities and nutritional value in addition to their convenience and shelf life (Rathod et al, 2018). Fish consumption is beneficial to human health.…”

Catfishes: A global review of the literature

“…Catfish aquaculture is a multifaceted process that involves factors such as nutrition, biotechnology, and reproduction. The demand for catfish which provides a significant portion of the protein supply, fats, fatty acids, vitamin D, selenium, phosphorus and calcium, which are essential for human growth and development [ 13 ] is not only limited to the whole fish and fillets but for its various value-added products such as surimi, pickles, sausages, and noodles [ 14 ]. Similarly, the fish is also exploited for fish protein hydrolysate (FPH), hydroxyapatite (HA), and lipid fraction [ 15 , 16 ].…”